Elderflower Citrus Syrup

Boil down sugar and water for about 30 minutes – this should give it a syrupy consistency. Then let it cool down.

In the meantime, prepare the fruit and flowers: To do this, cut oranges and lemons into thin slices. Remove any dirt from the cones by gently shaking them only and pluck off the blossoms (no thicker stems should remain with the blossoms).

Mix the elderflowers with citric acid, lemon and orange slices and pour the cooled sugar syrup over them. Leave this mixture covered in the refrigerator for about 4 days, stirring daily.

Pour the liquid through a sieve with a cloth and squeeze out the “leftovers” well. Then heat (do not boil!) and fill into screw bottles while still hot. Thus, they close tightly and last more than 1 year.

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